Imagine a dessert that combines the rich, velvety smoothness of classic cheesecake with the bold, coffee-infused kick of Kahlua, all nestled on a decadent Oreo cookie crust. This isn't just any cheesecake—this is a show-stopping, crowd-pleasing masterpiece that will transform your ordinary dessert experience into an extraordinary culinary adventure. Whether you're hosting a dinner party or looking to treat yourself to something truly special, this Kahlua Cheesecake promises to be the ultimate indulgence that will have everyone begging for your secret recipe.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup Kahlua
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine the Oreo cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened.
- Press the Oreo crumb mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, continuing to beat until well incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Pour in the Kahlua and vanilla extract, mixing until the ingredients are completely combined and the batter is smooth.
- Carefully pour the cheesecake batter over the prepared Oreo crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door open. Allow the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to completely set.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides and slice into servings.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath or place a pan of water on the bottom rack while baking to prevent cracking and create a more even bake.
- Don't overmix the batter, as this can incorporate too much air and cause the cheesecake to crack.
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes.
- Always chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
- If you want a more intense Kahlua flavor, you can brush the top of the cooled cheesecake with additional Kahlua before serving.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 45g
Protein: 10g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 135mg
